Kueh Talam
material:
A: (mix)
Sticky rice-180g
Mung bean powder-30g Cheng
Water-300ml

B: (labeled as juice over Lek)
-6 Piece of colorful leaves
Water-400ml

C: soap and water (Alkaline Water) -1 tsp
Sugar-250g

Practice:
1) Mix all the underlying material, drain slowly cook until thick, pour into a 22cm steaming dish, with large steam 25 minutes until cooked.
Upper material:
-300ml coconut milk
Sticky rice-40g
Millet flour-20g
Water-150ml
Salt -11 \ 4 tsp

Practice:
1) The entire upper material mix, too Lek, drain and cook until thick, such as lower material cooked, slowly pour the upper material, steam for about 20 minutes.
3) Remove and leave to cool before dicing enjoy. (Preferably refrigerated after incision)
Tips:
1) have not poured steaming plate material, coated with a little oil to remember, easier to cut.
2) When boiled the underlying material, do not use any stainless steel pot, will be burned with every boiled to release low.